Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $115,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
performance bonuses
Job Description
Hilton is a renowned global hospitality company that operates a portfolio of hotels and resorts, known for excellence in guest service, comfort, and unique experiences. Established with a commitment to innovation and quality, Hilton's branded hotels deliver an unparalleled hospitality experience worldwide. Their dedication extends to every aspect of the guest journey, including culinary excellence, ensuring that dining is a key component of the memorable stay they promise.
The Executive Chef position at a Hilton branded hotel is a prestigious and highly responsible leadership role integral to maintaining and enhancing the hotel's reputation for exceptional culinary offerings. The E... Show More
The Executive Chef position at a Hilton branded hotel is a prestigious and highly responsible leadership role integral to maintaining and enhancing the hotel's reputation for exceptional culinary offerings. The E... Show More
Job Requirements
- Graduation from a culinary institution with certification
- Food safety certification
- Minimum 2 years' experience as Sous Chef
- 2 years kitchen supervisory experience
- 3 years kitchen operations experience including at least 1 year in a lead cook position
- 1 year in a steward position
- Strong leadership and communication skills
- Ability to stand for long periods and lift 26 to 50 pounds
- Proficiency with Microsoft Word, Excel, and Outlook
- Knowledge of health and safety and food safety legislation
- Ability to lead and develop a team
- Business focused approach to kitchen management
- Creative approach to high-quality food production
Job Qualifications
- Previous relevant experience as an Executive Chef is preferred
- Minimum 2 years' experience as Sous Chef
- 2 years kitchen supervisory experience
- 3 years kitchen operations experience including at least 1 year in a lead cook position
- 1 year in a steward position
- Graduation with certification from a culinary institution required
- Food Safety Certification is required
Job Duties
- Lead the kitchen brigade and ensure ongoing development of Team Members and identify an effective approach to succession planning
- Supervise food preparation staff including hiring, terminations, disciplinary actions, training and performance evaluations
- Schedule all employees under their supervision maintaining adequate staffing levels while adhering to labor standards guidelines
- Supervise all cooking operations including methods, portioning, and garnishing and ensure attractive presentation of all food and dishes
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure the consistent production of high-quality food through all hotel food outlets
- Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
- Resolve promptly and completely any issues that may arise in the kitchen or related areas among Guests and Team Members
- Manage department operations including budgeting, forecasting, resource planning, and waste management
- Manage all aspects of the kitchen including assisting GM in creating annual operating budget, quality and administrative functions and operationally and assist in maximizing revenues and profits
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist the GM, AGM or Director of F&B and sales staff with banquets, parties and other special events
- Requisition food and equipment, giving specifications, quantities and quality descriptions
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
- Maintain good communication and work relationships in all hotel areas
- Ensure that staffing levels are maintained to cover business demands
- Ensure monthly communication meetings are conducted and post-meeting minutes generated
- Manage staff performance issues in compliance with company policies and procedures
- Recruit, manage, train and develop the kitchen team
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Manage financial performance of the department so all planning is in line with hotel objectives
- Manage food control systems ensuring margins are on target proactively
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Be environmentally aware
- Ensure food wastage program is adhered to so that margins are on target
- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
- Other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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